I love kimchi, as I love all things fermented, brined or pickled. So when I had way too much produce from the farm (as is the case more often than not) I decided to try my hand at making kimchi. I threw in radishes, bok choy, chili flakes, fresh garlic, scallions and carrots. I made a brine with kosher salt and water (a little too salty, in the event – I’ll know for next time), put the vegetables in mason jars, covered them with the brine and let them sit in the cool, dark pantry for a couple of weeks.


About ea

Reluctant technophile, immoderate lover of words, food, cogitation, the sensory world. We are not done evolving and there is no free will.
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